Wednesday, February 22, 2012

Coffin Bread- No Knead

I belong to a small recipe swap on Facebook and the ladies have been baking this bread and I thought, I think I could do that! I'm not the best baker so, this looked good to me. No knead, like the Irish Soda bread I make. This Coffin bread is crunchy on the outside and chewy on the inside. It's really good. It does require more work than throw everything in the bread machine, hit dough cycle, remove dough and bake in an oven. Which is my favorite way of making bread, but this is still a great recipe! I did try this dough in the bread maker and it rose beautifully. You can see the pictures at the bottom of the post. I think it rose better. I'm going to continue using the bread machine for the dough. I'm also going do the second rise in the dutch oven. *see update below
It only has 4 ingredients- bread flour, yeast, salt and water. Since I have issues following directions I changed a few things. I didn't have bread flour on hand, I am out and don't want to buy more because I want to start using my vitamix to grind more flours. So I used all purpose flour and added Vital Wheat Gluten, from Bob's Red Mill. I also added a little sugar to see if it would help the bread rise more, since some of the girls said that the bread didn't rise as much. I don't know if it will help, they said the bread was awesome anyway. But I added maybe 3/4 teaspoon of sugar. The water- I used almost two cups, I don't have a 1 5/8 measurement on my pyrex. I started with a little over 1 3/4, stirred the dough. It looked a little dry so I added more.
Here is the original ingredient list- 3 cups bread flour, 1 packet of yeast, 1 1/2 teaspoon of salt and 1 5/8 cup water. Below is the recipe I used. With weights so you don't need to wash so many dishes! (You're welcome!)


Coffin Bread
16 hour rise, 2 hour second rise, ~1 hour baking time
(16 ounces) 3 cups all purpose flour
(5/8 ounces) ~4 1/2 teaspoons Vital Wheat Gluten
(3/8 ounces) 2 1/2 teaspoons dry yeast- I use rapid rise. 2 1/4 teaspoons is what's in a packet of yeast.
3/4 teaspoon of sugar, I just sprinkled it in
1/2- 1 teaspoon kosher salt
15 3/4 ounce- warm water

Mix everything in a big bowl. The dough will be sticky and wet- not runny.
Scrape down the sides of the bowl. Cover the bowl with plastic wrap. Put a kitchen towel over the bowl.  
Leave it on the counter for 12-16 hours. Once the dough has a bubbles on the surface, it's ready.
Sprinkle a little bit of flour on top of the dough. With a spatula or your hand fold the dough onto itself two to three times. Let rest for 15 minutes.
With floured hands shape the dough into a ball. Flour the bowl or use cornmeal.  Place the ball seam side down in the floured bowl. Cover. Let it rise for two hours until doubled in size and/or it doesn't spring back when pressed with a finger. * Update: place a piece of parchment in the bowl, flour it and let the dough rise in the bowl on the parchment.
Place a dutch oven in the oven, I have a 7 quart- original recipe said 6-8 quart. Preheat the oven to 450 degrees 20 minutes before the 2 hours is up. *Update: transfer the dough and parchment into the Dutch oven and bake the bread with the parchment under it)
(Next time I'm going to do the second rise in the dutch oven and preheat the oven with OUT the dutch oven in the there. I think it deflates when you transfer it the second time.)
When the dough is ready pick up the bowl and roll/pour it into the dutch oven. It may not be nicely formed, that's not a big deal. Shake the pan once or twice if needed to distribute the dough evenly on the bottom of the dutch oven.
Cover with the lid and bake for 30 minutes. Then remove the lid and bake for  15-30 minutes more, until golden brown. Thump the top of the loaf, it should sound hollow.
Cool on a cooing rack.

Coffin Bread
16 hour rise, 2 hour second rise, ~1 hour baking time
(16 ounces) 3 cups all purpose flour
(5/8 ounces) ~4 1/2 teaspoons Vital Wheat Gluten
(3/8 ounces) 2 1/2 teaspoons dry yeast- I use rapid rise. 2 1/4 teaspoons is what's in a packet of yeast.
3/4 teaspoon of sugar, I just sprinkled it in
1/2- 1 teaspoon kosher salt
15 3/4 ounce- warm water

Mix everything in a big bowl. The dough will be sticky and wet- not runny.
Scrape down the sides of the bowl. Cover the bowl with plastic wrap. Put a kitchen towel over the bowl. Leave it on the counter for 12-16 hours. Once the dough has a bubbles on the surface, it's ready.
Sprinkle a little bit of flour on top of the dough. With a spatula or your hand fold the dough onto itself two to three times. Let rest for 15 minutes.
With floured hands shape the dough into a ball. Place a piece of parchment into the bowl. Flour the parchment in the bowl or use cornmeal.  Place the ball seam side down on the parchment. Cover. Let it rise for two hours until doubled in size and/or it doesn't spring back when pressed with a finger.
Place a dutch oven in the oven, I have a 7 quart- original recipe said 6-8 quart. Preheat the oven to 450 degrees 20 minutes before the 2 hours is up.
When the dough is ready pick up the parchment and transfer it into the Dutch oven. Bake the bread with the parchment. Shake the pan once or twice if needed to distribute the dough evenly on the bottom of the dutch oven.
Cover with the lid and bake for 30 minutes. Then remove the lid and bake for  15-30 minutes more, until golden brown. Thump the top of the loaf, it should sound hollow.
Cool on a cooing rack.


 Bread machine dough.
In so much less time the dough rose beautifully on my dough cycle. After the cycle was finished I just poured the dough out into a bowl that I sprayed with cooking spray for the second rise. I finished the dough according to the recipe. Next time I will not to that. I will let the dough have it's second rise IN the dutch oven then bake according to directions without preheating the dutch oven. Transferring the dough that second time really deflates it loaf.

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